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What is the issue?
Potatoes are an ideal fresh food for long passages. However as temperatures increase and they are sourced in hot climates their longevity decreases.
Why address this?
Fresh vegetables are a premium food on long passages and potatoes offer a highly versatile and convenient meal item. Maximising their ability to stay fresh and minimising wastage is very important for the pleasure and health of the crew and boat economies.
How to address this?
Store the potatoes in the coolest possible part of the vessel and screen them from light. Every couple of days remove them and spill them out in the cockpit floor. Inspect them individually and pick off any buds that have appeared. Select the potatoes that are showing signs of degradation for the next couple of days meals and store the remainder. Continue this process throughout the voyage.
This is a zero cost and simple routine to maximise a vessels key food stock and minimise wastage.
Contributor:
Michael Harpur, Yacht Obsession.